Characterization of pre-gelatinized rice and bean flour
The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplasticextrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusionparameters were maintained using three heating z...
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| Publié dans: | Ciência e Tecnologia de Alimentos |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Sujets: | |
| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=395940116005 |
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